I’ve just came back from a three days trip with my mom and my sister. This time we went to Istanbul, in Turkey, and I truly adored it. With its magical buildings and amazing textiles it is really a must see 🙂 I’ve listed below a few of my favourite spots there !
You already know how much I love baking on a Sunday morning, I’m actually a very early bird, so after my usual morning walk with Lampone, I love to cook while everyone in the house is still sleeping. Today I want to share with you the easiest apple tart recipe, courtesy of my dear friend Elisabetta. You just need to remember that you’ll be using the yogurt jar to measure all the rest of the ingredients.
Yesterday I woke up feeling super lazy and tired, I really didn’t wanted to cook something special for lunch. So, after my morning walk with Lampone and a classic avocado toast for breakfast , I went groceries shopping and here’s what I’ve created 🙂
Where have I been ?
Well, many new things have happened in my life since the last time I posted on this blog.
First, I moved back to Italy … I officially left San Francisco nearly two years ago and moved back to my hometown Conegliano.
In this post I would like to share with you a quick update of the last two years of my life in pictures:
Welcome Spring !!!
I love Spring and this year I want to welcome my favourite Season with a very special recipe, Genny’s Ricotta Cake.
Genny is one of my best friends’ mom and she is an amazing cook. She loves to prepare many different kind of sweet treats like almond biscotti (cantucci), chocolate and apple pies, homemade marmalade and so on..
This recipe is one of my favourite one, since it’s a guest recipe I decided to keep as it is, I only switched the white flour for spelt flour.
P.s : In this post I’ll share with you a few pics of how Springs looks like in Veneto !
- 350 gr of spelt flour
- 150 gr of coconut sugar or cane sugar
- 150 gr of organic butter
- Handful of hazelnuts
- 2 eggs
- ½ lemon zest
- 250 gr of ricotta
- Dark chocolate chips
Start by blending in a food processor, the ricotta with one egg and 3 tablespoons of sugar. Once is blended, add the chocolate chips to the mixture and mix it gently, then set aside.
Next, blend in the food processor, the spelt flour with butter, sugar, one egg, hazelnut and lemon zest together until it becomes like a soft crumble.
Cover a baking tin with baking paper and place half of the crumble on the bottom of the tin.
Pour the ricotta mixture on top and then cover it with the remaining crumble.
Cook it in the oven for 40 minutes at 180 C.
Benvenuta Primavera !!!
Amo la Primavera, e quest’anno ho deciso di darle il Benvenuto con una ricetta speciale: La Torta alla Ricotta di Genny.
Genny è la mamma di una delle mie migliori amiche, ed è una cuoca fantastica. Riesce a preparare qualsiasi cosa; i suoi cantucci per esempio, sono troppo troppo buoni ! Ogni volta che me ne regala un sacchetto, li finisco in mezza giornata 🙂
Questa ricetta è una delle mie preferite, me l’ha insegnata lei in un pomeriggio ed è talmente semplice, buona e leggera che ho deciso di proporla a voi. Per la mia versione ho semplicemente cambiato la farina 00 con una farina di farro biologica.
P.S: In questo post condividerò con voi qualche foto che rappresenti la bellezza della Primavera nella mia regione.
- 350 gr di farina di farro
- 150 gr di zucchero di cocco o zucchero di canna
- 150 gr burro biologico
- Una manciata di nocciole
- 2 uova
- ½ scorza di limone
- 250 gr di ricotta fresca
- Gocce di cioccolato fondente qb
Iniziate mescolando in un robot da cucina la ricotta, con un uovo e tre cucchiai di zucchero. Ponete il tutto in una ciotola ed aggiungete le gocce di cioccolata mescolando delicatamente.
Utilizzate poi il robot da cucina per formare l’impasto. Mescolate insieme la farina, il burro, lo zucchero, l’uovo, le nocciole e la scorza di limone.
Ricoprite una teglia con della carta da forno e ponete circa metà dell’impasto per creare la base della torta. Poi, aggiungete la crema di ricotta e ricoprite con il restate impasto.
Infornate la torta a 180 gradi per circa 40 minuti e servitela fredda !!!
Lemon & Coconut Bars
Here I am with a new and super simple recipe. I’m always struggling to find nutritious and yummy snacks to keep me active during long working days. Sometimes, I like to have a few dates or walnuts or maybe even a yogurt with fruits. But this time I wanted to create something different yet easy to prepare and to carry around all day.
Since I was a very little kid, I used to spend the Christmas holidays in San Candido with my family. San Candido is a very cute town surrounded by the Dolomites, located in the Trentino Alto Adige region.
Happy New Year to you all !!!
Many things have changed in the past 4 months…I left San Francisco and I moved back to Italy:). And I have many New Year’s resolutions, but the first one is to dedicate more time to my blog, I really don’t want to disappear again.
Barnett Valley Retreat And Farm:
Today I want to share with you a wonderful place that I have recently discovered through Airbnb Experiences. Moreover, last weekend I had the chance to visit a beautiful farm located near Sonoma County, more or less one hour by car from San Francisco.
The place is called Barnett Valley Retreat And Farm and for the three hours that I have spent there, I felt like at home in Italy. BVR Farm is a sort of Californian “Agriturismo” where you can stop to eat only what’s produced and grown in the farm.
Soft Coconut Ciambellone:
Ciambellone is the typical breakfast cake, at least in my family’s home in Italy. I love to prepare different types of ciambellone and enjoy it in the morning with a good coffee or a cup of green tea.